Roast Turkey

Ingredients

• about 3 hours for a 10-lb turkey
• 2 cups boiling water
• i^ cup butter
• V2 cup boiling water
• 6 tablesp fat
• 1 or 2 tablesp flour

Method

1. 1

   Rub the turkey with salt, spread with butter mixed with flour, and dredge the bottom of the pan with flour.

2. 2

   Place in a hot oven, and when the flour on the turkey begins to brown, reduce heat, baste with fat in the pan, and add boiling water.

3. 3

   Continue basting every 15 minutes until cooked.

4. 4

   Prepare gravy by skimming fat from the liquid, returning fat to the pan, browning with flour, and adding the remaining liquor with chopped giblets.

5. 5

   Serve garnished with parsley or celery tips.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 112. The excerpt below is the record exactly as published.

Roast Turkey Having properly dressed and stuffed the turkey, rub entire surface with salt, spread breast, wings and legs with butter, rubbed until creamy and mixed with flour, and dredge bottom of pan with flour. Place in hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add 2 cups boiling water. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours for a 10-lb turkey. For basting, use i^ cup butter melted in V2 cup boiling water in which the giblets were cooked, and after this is used baste with fat in pan. During cooking, turn turkey frequently, that it may brown evenly. To prepare gravy: As soon as turkey is removed from pan pour off liquid, from which skim 6 tablesp fat, return fat to pan, brown with 1 or 2 tablesp flour

Cook this with the app: pantry check, scaling, and the assistant.